Description

This roasted butternut squash soup is a creamy, nutrient-packed comfort food with rich caramelized flavors from roasting. Loaded with vitamins A and C, fiber, and potassium, it’s a superfood disguised as a cozy fall favorite.

Ingredients

Scale

1 medium butternut squash (3 lbs), peeled, seeded, cubed
2 tbsp extra-virgin olive oil, divided
Salt & black pepper to taste
1 medium yellow onion, chopped
2 garlic cloves, minced
1 medium carrot, chopped
1 celery stalk, chopped
4 cups vegetable broth
1/2 tsp ground nutmeg
1/2 tsp dried thyme (or 1 tsp fresh)
1/2 cup heavy cream or coconut milk (optional)
Optional substitutions: sweet potato, coconut cream, chicken broth, curry powder, sage, ginger

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Toss squash with 1 tbsp olive oil, salt, and pepper. Roast 25–30 minutes until golden and caramelized.
Meanwhile, heat remaining olive oil in a Dutch oven. Sauté onion, carrot, and celery 5–7 minutes until softened.
Add garlic, nutmeg, and thyme. Cook 1 minute until fragrant.
Add roasted squash and broth. Simmer 10–15 minutes.
Blend with immersion blender until smooth. Add cream or coconut milk if desired.
Adjust seasoning. Garnish with pumpkin seeds, yogurt swirl, or crispy sage before serving.

Notes

Avoid overcrowding squash on baking sheet to ensure caramelization. Cool slightly before blending for safety. Natural separation during storage is normal; just stir before reheating.

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Soup
Method: Roasted & Blended
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 300 (with cream), 140 (without cream)
Sugar: 8g
Sodium: 400mg
Fat: 8-12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28-35g
Fiber: 8-10g
Protein: 4-6g
Cholesterol: 20mg (with cream)

Keywords: roasted butternut squash soup, fall soup, creamy squash soup, healthy comfort food, vegan soup option